This quick chicken curry recipe is perfect for busy nights—packed with bold spices, tender chicken, and a rich, flavorful sauce made in just 30 minutes! It’s an easy, comforting dinner the whole family will love.

Indian food is pretty much my comfort food lately. There is just something about all the warm spices that gets me every time! Thankfully my family agrees.  This Easy Coconut Chicken Curry is pretty much a staple in our house.

 

Often times when you see a curry chicken it is made with coconut milk. I love the hint of coconut the milk gives to a curry, but it is not always my husbands favorite.  He is more of a Butter Chicken kind of guy, where no coconut milk is involved.

So I decided to mix things up for him and use Greek yogurt instead.  The yogurt helps to thicken the sauce and make the chicken curry extra creamy. I always serve ours over rice and sometimes even a little naan bread on the side!  You can even buy naan bread in the regular grocery store these days, so it is super easy.  I just toast it and brush with a tiny bit of garlic butter to make it extra tasty.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Olive Oil
• Chicken Breast – you can use chicken thighs for this as well
• Onion
• Garlic
• Curry Powder
• Garam Masala
• Tomato Paste
• Chicken Broth
• Plain Greek Yogurt – often times you will see coconut milk or heavy cream used, we are using yogurt, just see the tips to make sure it doesn’t curdle.
• Salt & Pepper

How To Make Quick Chicken Curry

1. Brown Chicken. Heat a large skillet over high heat, adding the oil and swirling to coat. Add the chicken and onions and saute it for 4-5 minutes, until the onions are soft and the chicken is browned. The chicken doesn’t need to be cooked thru, just brown on the outside.
2. Add Spices. Add the garlic and cook for 1 minute until you can just start to smell it. Mix in the curry powder and garam masala. Stir until the chicken is well coated.
3. Add Sauce. Add tomato paste and mix until well blended. Whisk in chicken broth and bring everything to a simmer for 5-6 minutes.
4. Temper Yogurt. In a small bowl mix 2 tablespoon of hot cooking liquid with yogurt to temper. This will help so the yogurt doesn’t curdle over the heat. Add to pan and cook for 2 minutes until hot.
5. Serve. Serve over cooked white rice and garnish with cilantro if desired.

A lot of people see Asian or Indian food and get a little bit scared. But it is easy, trust me!! 

Chicken Curry Recipe Tips

• Spices.   You can find almost everything in your local grocery store these days.  This uses curry powder and garam masala. If you can not find garam masala, you can always make your own.
• Fresh Ingredients. Spices lose their potency after awhile, so make sure they are fresh. They say you should replace all of your spices within 6-12 months of buying them.
• Have everything ready. As a rule, Asian food tends to cook quickly. So you want to make sure to have everything in place.  Indian chicken curry will simmer to have the spices come together, but up until that point it moves quickly.
• Temper Yogurt. When heating yogurt, let the yogurt come to room temperature while you are cooking. It can separate easily when you add it to the heat, so letting it come to room temperature, and tempering it with some of the hot cooking liquid will help this from not happening.

This easy chicken curry is super fast to come together. You don’t have to let it simmer for very long to have the spices blend and create great flavor. So dinner can be on the table in about 20 minutes!  Can’t beat that!

So get out of that dinner rut, and try this easy chicken curry recipe.  It is not spicy, so you don’t need to worry about that. Just soothing, comforting spices that will warm you up on a cold night!

More Easy Chicken Dinner Recipes

• Chicken Parmesan Sandwich
• Chicken Club Wrap
• Chicken Tenders Recipe
• Dorito Chicken Casserole
• Chicken Maderia

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